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Summer Fruit, Cheese, and Prosciutto Antipasto Plate

Summer Fruit, Cheese, and Prosciutto Antipasto Plate


  • 3 cups nonfat ricotta cheese
  • 2 ounces (about 1/2 cup) Gorgonzola cheese, crumbled
  • 8 teaspoons wildflower honey
  • 4 ounces thinly-sliced prosciutto
  • 1 small cantaloupe, quartered, seeds removed
  • 4 plums, pitted and cut into 6 wedges
  • 1 pint strawberries, hulled


  1. Lay out 4 dinner plates. For each serving, fill a 1-cup measuring cup to the 3/4 mark with ricotta cheese and turn upside down in the center of each plate to create a dome.
  2. Sprinkle 1/2 ounce (2 tablespoons) of crumbled Gorgonzola cheese over each ricotta dome.
  3. Drizzle each with 2 teaspoons of honey.
  4. Drape one portion of prosciutto over each cantaloupe wedge and place one wedge on each plate.
  5. Arrange 6 plum wedges and 3 strawberries around each ricotta dome.


  • Round out the meal with some crusty whole-wheat bread and an Italian-style dessert of iced decaffeinated coffee laced with skim milk and hazelnut syrup.

Nutrition Information

Per serving: 394 kcal cal., 7 g fat (4 g sat. fat), 50 g carb., 4 g fiber, 37 g sugar, 28 g pro., 405 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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